Let’s get one thing straight: this Applewood Smoked Pineapple Chow isn’t your traditional Trinbagonian chow, but it sure delivers a punch of flavor you won’t forget. Chow, in the Caribbean, walks the line between salad and pickle. Typically made with green mangoes or other tart fruits, it’s fresh, spicy, and citrusy, perfect for roadside snacking or sharing at a lime. For this version, I took things in a new direction by using ripe pineapple, grilling it to release its natural sweetness, and adding a touch of applewood smoke for depth.
I owe a big thanks to my good friend Chef Marc, who introduced me to the idea of grilled pineapple chow and really elevated the concept with his own personal twist. The combination of caramelized pineapple, smoky notes, fresh herbs, and roasted Scotch Bonnet delivers something truly unforgettable.
I like to serve this chilled after the flavors have had a chance to marry, but you can enjoy it right away too. Whether you’re serving it alongside grilled meats or simply enjoying it with some eggs at breakfast the next day (yes, it’s that good), this chow is a whole new take on a Trini classic.
Ingredient Guide
- Ripe Pineapple: Sweet and juicy base for the chow that holds up beautifully on the grill.
- Red Onion: Adds sharpness and crunch to balance the sweetness.
- Garlic: Brings warmth and depth.
- Sea Salt: Enhances flavor and balances acidity.
- Scotch Bonnet Pepper: Delivers heat and fruity spice, especially when grilled.
- Shado Beni: Earthy and bright—double up on cilantro if needed.
- Lime or Lemon: Provides the necessary acidity to brighten and preserve.
- Fresh Black Pepper: Adds aromatic heat and contrast.
- Applewood Chips: Imparts a subtle, smoky flavor that transforms the dish.
Shopping Made Easy
- Use a fresh, ripe pineapple that still feels firm—it grills better without getting mushy.
- Applewood chips are available in the barbecue section of most hardware or kitchen stores.
- If you’re in Trinidad and can’t find applewood chips, try grilling without smoke or substitute with dried citrus peels for aroma.
- Scotch Bonnet peppers are common in Caribbean groceries—roast them for extra depth.
- Shado beni is sometimes labeled as culantro; cilantro makes a good backup.
Cooking Notes from the Kitchen
- You don’t need to soak the wood chips—dry chips ignite quicker and deliver immediate smoke.
- Grill the pineapple just enough to caramelize and warm it, not cook it through.
- Roasting the Scotch Bonnet gives it a complex flavor that’s milder than raw.
- Chill the finished chow for at least an hour to let the flavors marry—it’s worth the wait.
What is chow?
Chow is a popular Caribbean snack or side dish made by seasoning fresh, often tart fruit with lime or lemon juice, salt, garlic, hot peppers, and herbs. Originating in Trinidad and Tobago, it’s a cross between a salad and a pickle, known for its bold, refreshing flavor.
Can I make this without a grill?
Yes. Broil the pineapple slices in the oven for a few minutes per side to caramelize. You won’t get the same smoky depth, but the chow will still be delicious.
What can I use instead of applewood chips?
In Trinidad, applewood may be hard to find. You can try using dry citrus peels or just skip the smoke entirely for a lighter version.
Is this chow very spicy?
That depends on how much Scotch Bonnet you use. Roasting it tames the heat a bit, and you can always adjust to taste.
Applewood Smoked Pineapple Chow
Ingredients
- 1 pineapple ripe
- 1/2 red onion
- 2 cloves garlic
- 1/4 teaspoon sea salt
- 1/4 Scotch Bonnet pepper
- 2 tablespoon shado beni or cilantro
- 1/2 lime or lemon
- 1 pinch Black pepper
- 1 handful apple wood chips
Instructions
- Create a pouch with a piece of sturdy tin foil with a handful of apple wood chips, wrap and poke some holes with a fork. Place it on the side of the grill area (or directly on the hot coals or flame) and cover the lid.
- Peel and slice the Pineapple (1) into 1/2 inch slices.
- With your grill on medium heat, place the pineapple slices over a medium heat and cover the grill immediately (you don’t want to loose that lovely smoke you created). Put Scotch Bonnet Pepper (1/4) on the grill as well.
- Grill for 2 minutes, then flip and grill for another 2 minutes.
- Slice the Red Onion (1/2) very thin, dice the Garlic (2 clove) very finely. Chop the Fresh Cilantro (2 tablespoon).
- Remove the roasted Scotch Bonnet off the grill, deseed and chop finely. Then slice the grilled pineapple into bite sized pieces (like little pizza slices).
- Assemble everything and place everything into a large bowl and mix well. Drizzle with juice from the Lime (1/2). Season with Sea Salt (1/4 teaspoon) and Ground Black Pepper (1 pinch), then stir.
- Serve immediately, or let chill in the fridge for an hour, which would allow the flavors to develop and settle together.
